Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 1 Sheet of Puff Pastry
- 40 gr. Cornstarch
- 270 gr. sugar
- 3 medium lemons
- 50 gr. Diced butter
- 3 yolks
- 4 clear
- 275 ml. Water
- The oven is preheated to 190o
- We placed the puff pastry in the mold (24 cm. ), which was square, so I cut the edges to make it round, and covered it with baking paper. I cut it out after putting it in the mold. Keep the clippings for future reference.
- The edges must be at least 2 cm tall.
- We added some legumes on top to make it heavier and baked it for 10-12 minutes. Remove the chickpeas and the parchment paper and bake for another 5 minutes. After we allowed it to cool.
- If the puff pastry has cracked or there is a hole in it, we must cover it with a very thin layer of puff pastry that we have previously cut out. As a result, nothing will come out when you fill it out later.
- In a mixing bowl, combine the cornstarch with 50 g of sugar (reserve the rest of the sugar for the end) and add about 15-20 ml of the 275 ml of water required to make a paste.
- We heated the rest of the water and the lemon zest in a saucepan. When it is very hot but not boiling, add the lemon juice and the previously prepared cornstarch, sugar, and water mixture.
- We cook until it thickens without stopping to beat to avoid lumps.
- When it is thick enough, we add the butter, melt it, then add the yolks one at a time (beating between each one), and leave it on the heat for another minute.
- Pour the filling over the puff pastry, allow to cool slightly, and then chill for at least 30 minutes.
- When it has been in the fridge for at least 30 minutes, we preheat the oven to 150oF and begin making the meringue.
- The meringue can be made by hand; it is more expensive, but it is possible.
- We put the whites in a bowl and begin vigorously beating them. We're gradually adding the sugar that we separated earlier. When a drop of liquid remains in the whisk and does not fall off, we know it's done!